Review of ISO 22000:2005, Structural Synchronization and Ability to Deliver Food Safety with Suggestions for Improvements  

Lokunarangodage C.V.K.  , Wickramasinghe I.  , Ranaweera. K.K.D.S. 
Department of Food Science and Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Gangodawila, Nugegoda, Sri Lanka
Author    Correspondence author
Journal of Tea Science Research, 2016, Vol. 6, No. 2   doi: 10.5376/jtsr.2016.06.0002
Received: 11 Nov., 2015    Accepted: 12 Dec., 2015    Published: 13 Jan., 2016
© 2016 BioPublisher Publishing Platform
This is an open access article published under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract

ISO 22000:2005 was introduced to the world with objective of food safety in food supply chain where synergetic effect of GMP, HACCP and ISO 9001:2000 was expected instead of applying three systems in food industry. Thus ISO 22000:2005 has created a more resilient basis for establishing and demonstrating compliance of organization’s food safety management system with appropriate documentation and procedures defined by the standard. However, ISO 22000:2005 was having problems in defining prerequisite programs because, set specifications are not adequate to define PRPs and GMP was implemented through prerequisite programs. However, specifications given on PRPs were not satisfactory where additional guidelines were issued to rectify issues. In addition, supplier evaluation and selection was not prominent while traceability was introduced in separate standard later on; which must have included into system at the beginning. The main standard has set approximately 568 major and minor requirements (Shall) which are repeated in many places. Considering above reasons, ISO 22000:2005 can be considered as a loosely structured standard compared to the FSSC 22000 because of its sister standards considered as guideline documents by auditors and consultants rather than part of standard even though it has all relevant requirements and components to control food safety in a harmonized manner. Thus, it has to be reorganized and streamlined into a single set of instructions within a single standard document. Competition among ISO 22000 and FSSC 22000 will intensify in future. Existing auditing model is not 100% credible where alternative approaches are required.

Keywords
ISO 22000:2005; Food Safety; PRP; HACCP; GMP; FSMS
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